The Auld Alliance was celebrated yesterday when three trainee chefs from Brittany, France, delivered a workship S3 Home Economics pupils at James Gillespie's High School, Edinburgh - under the guidance of French-trained Scots Michelin star chef Tom Kitchin.
The 10 pupils, all currently on the penultimate year of their N5 Hospitality course, cooked a dish of herb-crusted lamb cutlets with butter-bean puree. The French-cut Scottish lamb was provided by Bruntsfield butcher John Saunderson.
The three young chefs were part of a brigade of nine from the Lycée Hôtelier de Dinard in Brittany who have come to Scotland for a full-immersion Scottish food trip as part of Budding Chefs, a programme set up in 2011 by the Institut français d'Ecosse and Chef Fred Berkmiller. The youngsters, all in their 4th years at catering school, have had the opportunity to discover national gastronomic treasures and meet some of the finest, most passionate professionals of the Scottish Food & Drink industry.
The exchange programme means six young chefs from Scotland will visit Britanny in November. Tom Kitchin, Tom Lewis and Martin Wishart have all sent their young staff to France on this programme.
Tom Kitchin, chef patron of The Kitchin and Scran and Scallie in Edinburgh, told The Herald: "It's really important for young French chefs to come over and see how important their cuisine is here in Scotland, and also to see how important our fantastic Scottish is to them. We are all influenced by French gastronomy in one way." CATE DEVINE
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article